Chocolate Swirled Banana Bread

We're having a lovely visit in my native rural Indiana. Yesterday I took my daughters apple picking.







And today, we went to Plow Day on my grandparent's farm. What is Plow Day, you might ask? Well as far as I can tell, (after attending this one) it's where members of my grandpa's antique tractor club bring their tractors and plows to a field and then people come from miles around to admire the tractors and watch them plow. There's also a big, yummy meal at lunch time and everyone fills up and warms up and heads back out for more plowing. It might not sound like it, but it was pretty fun. The kids had a blast watching the tractors, pretending to drive, and racing pedal tractors after lunch, and cruising around on the golf carts.







With all of our fun fall activities, I haven't had much time to be in the kitchen or write about what's cookin'. I definitely wanted to pass along this banana bread recipe while you wait for me to return to my own kitchen. I found this recipe on one of the blogs that I follow, Elizabeth's Edible ,and decided to put the very ripe bananas, sitting lazily on my countertop, to work.




The resulting loaf of bread was delicious! You can find the recipe HERE on Elizabeth's blog. I did alter the recipe slightly...I only had full fat sour cream and I accidentally used 1/2 cup instead of 1/3 ( I grabbed the wrong measuring cup and didn't realize it until the bread was in the oven). Maybe that explains why this was so moist? If you're in the mood for chocolate and bananas, give this one a try!